LOW FAT--Minestrone Ragout over Polenta

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* Exported from MasterCook *

 

Minestrone Ragout over Polenta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : June '98 Vegetables

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup diced peeled eggplant

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/3 cup chopped carrot

1 teaspoon dried Italian seasoning

1/4 teaspoon fennel seeds

1/4 teaspoon crushed red pepper

1 garlic clove -- minced

1 (14 1/2-ounce) can Italian-style stewed tomatoes -- undrained

and chopped

1 cup hot cooked orzo (about 1/2 cup rice-shaped

pasta)

1 cup chopped spinach

1/3 cup chopped fresh basil

1/2 teaspoon salt

1 (16-ounce) tube polenta -- cut into 12 slices

Cooking spray

Basil sprigs (optional)

 

Heat oil in a large nonstick skillet over medium-high heat. Add the

eggplant and next 8 ingredients (eggplant through garlic), and sauté for

5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo,

spinach, basil, and salt; cook for 1 minute.

 

Preheat broiler. Place polenta on a baking sheet coated with cooking

spray; broil for 3 minutes on each side. Serve ragout over polenta;

garnish with basil, if desired.

 

Serving Size: 1 cup ragout and 3 polenta slices

 

Source:

" Cooking Light, June 1998, p.136 "

Copyright:

" © Cooking Light "

 

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Per serving: 234 Calories (kcal); 4g Total Fat; (14% calories from fat);

10g Protein; 41g Carbohydrate; 13mg Cholesterol; 663mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

Suggested Wine: Pinot Noir

 

 

Nutr. Assoc. : 0 3234 0 0 0 2493 0 3269 0 0 213 1360 0 0 0 26538 0

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